Who It's For: Home cooks, restaurant regulars, dinner party hosts, and anyone who has ever ordered a wine that seemed perfect on its own and fell apart the moment the food arrived.
Food changes wine. Salt softens tannin. Acid in a dish can flatten a wine or wake it up. Sugar shifts everything. Most drinkers learn this the hard way, one questionable pairing at a time. It is much more useful to learn it on purpose.
This hands-on class walks through the core interactions between food and wine, then puts them to the test. You will taste the same wine before and after biting into salt, lemon, sugar, and a few other things, and feel the shift in real time. Once the mechanics click, we work through a small flight giving you the opportunity to learn what you like and don't like so you can start making better choices at home and at the table.